Tomato Chutney - Kīnaki Tōmato
A quick tomato chutney recipe made with simple ingredients from the pantry. Perfect for spreading on scones, pizza toppings and more.
Servings 2 Cups Of Chutney
Ingredients
Tomato Chutney - Kīnaki Tōmato
- 1 tablespoon (15 ml) noni (oil)
- 1 aniana tapatapahia (diced onion)
- 1 - 3 kāriki kua tapatapahia (diced garlic cloves)
- 1 tablespoon pātira raki (dried basil)
- 3 tablespoon (45 ml) winika balsamic (balsamic vinegar, I use a reduction in the video but both work)
- ¼ C (50 g) huka hāura (brown sugar or plain sugar) Note: The sugar can be halved if you are wanting to use it as a pasta sauce.
- 2 cans (800 g) tōmato (cans of tomatoes, I prefer crushed tomatoes but use what you have )
- tote me te pepa (salt and pepper)
Instructions
Cook the Onions and Garlic:
- Set a heavy pot or frying pan over medium heat and add in the noni (oil).
- Dice the aniana (onions) and kāriki (garlic) in to fine pieces.
- When the pan is hot enough, add the aniana (onions) and kāriki (garlic). Gently sauté them until translucent.
- Add the pātira (basil), winika (vinegar) and huka (sugar). Stir and simmer for a few minutes until slightly jammy.
Add the Tomatoes:
- Add in the tōmato (tomatoes), stir it together and then turn down the heat to low.
- Simmer on low heat for around 15 minutes. Stirring occasionally.
- The consistency is up to you. If you want to use it for pizza then only cook it for 10 minutes. If you want to use it as a thick tomato chutney, cook it for 15 minutes.
Store the Easy Tomato Chutney Recipe:
- Cool the kīnaki tōmato (tomato chutney) down completely and then add it to a sealed jar with a lid.
- Keep in the fridge for up to a week and use for a variety of wonderful reasons like spreading on to my Brie Stuffed Honey Mustard Scones or my Savoury Muffins.